Silky Keto Salted Vanilla Flan
This Keto-friendly adaptation delivers the classic elegance of a traditional Creme Caramel but is optimized for the American palate with a richer, silkier custard base and a hint of sea salt to pop the vanilla flavor. Using allulose ensures the caramel layer remains smooth and syrup-like without crystallizing, making this indistinguishable from a full-sugar version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours
- Yield: 4 custards 1x
- Category: Dessert
- Cuisine: French-American Fusion
Ingredients
Scale
Caramel Syrup Layer
- ½ cup Allulose (granulated) (approx. 80g)
- 3 tbsp Water (cold) (45 ml)
Custard Base
- 1 cup Heavy whipping cream (240 ml)
- 1 cup Unsweetened almond milk (240 ml)
- ½ cup Allulose (granulated) (approx. 80g)
- 3 large Eggs (room temperature)
- 1 large Egg yolk (room temperature)
- 1 ½ tsp Pure vanilla extract (7.5 ml)
- ⅛ tsp Fine sea salt (pinch)
- Butter (small amount for greasing ramekins)
Instructions
- Preparation: Preheat your oven to 320°F (160°C). Lightly grease four 6-ounce (approx. 180ml) oven-safe ramekins with a little butter. Place a kettle of water on to boil for the water bath later.
- Make the Caramel: In a small saucepan over medium heat, combine ½ cup allulose and 3 tablespoons of water. Bring to a simmer without stirring. Let it bubble until it turns a deep amber color (approx. 4–6 minutes). Watch closely, as allulose can go from golden to burnt very quickly. Immediately divide the hot syrup equally among the four prepared ramekins, tilting them slightly to coat the bottoms. Set aside to harden.
- Warm the Cream: In a medium saucepan, combine the heavy whipping cream, unsweetened almond milk, and the remaining ½ cup allulose. Heat over medium-low, stirring occasionally until the sweetener dissolves and small bubbles form around the edges. Do not let it come to a rolling boil. Remove from heat.
- Whisk the Eggs: While the cream heats, crack the 3 whole eggs and 1 additional yolk into a large mixing bowl. Add the vanilla extract and the fine sea salt. Whisk gently until fully combined but try not to create too much foam.
- Temper the Mixture: Slowly pour the hot cream mixture into the eggs in a thin, steady stream while whisking constantly. Note: Pouring slowly prevents the eggs from scrambling.
- Strain: Pour the custard mixture through a fine-mesh sieve into a clean pitcher or measuring cup. This step removes any chalaza or cooked egg bits, ensuring a perfectly smooth texture.
- Assemble and Bake: Pour the strained custard over the hardened caramel in the ramekins. Place the ramekins into a large roasting pan. Carefully pour boiling water into the roasting pan (avoiding the custard) until the water reaches halfway up the sides of the ramekins.
- Bake: Carefully transfer the pan to the oven. Bake for 40 to 45 minutes. The flans are done when the tops are set but the centers still jiggle slightly like gelatin when the pan is nudged.
- Cool and Set: Remove the ramekins from the water bath (use tongs or oven mitts for safety) and let them cool on a wire rack to room temperature. Once cool, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set completely.
- Serve: Run a thin knife around the edge of the ramekin to loosen the custard. Place a serving plate on top, flip the ramekin and plate over together, and gently lift the ramekin to release the flan and its sauce.
Notes
- Allulose is Key: Do not substitute Allulose with Erythritol or Stevia for the caramel syrup layer. Only Allulose behaves like sugar when melted; other sweeteners will crystallize and become crunchy/gritty upon cooling.
- Water Bath Level: Ensure the water bath reaches halfway up the ramekins. If it is too low, the eggs may overcook and curdle; if too high, water may splash into the dessert.
- Flavor Variation: For a cozy holiday twist, you can steep a cinnamon stick in the cream mixture while heating, then remove it before combining with the eggs.
- Allergy Alert: This recipe contains Milk (Dairy), Eggs, and Almonds (Tree Nuts). To make it nut-free, substitute the almond milk with a 50/50 blend of heavy cream and water, or regular cow’s milk (note that cow’s milk will slightly increase carb count).
Nutrition Facts (per serving): Calories: 285 kcal | Total Fat: 27 g (Saturated Fat: 15 g) | Cholesterol: 235 mg | Sodium: 160 mg | Total Carbs: 2.4 g (Fiber: 0.1 g, Sugars: 1.5 g, Net Carbs: 2.3 g) | Protein: 7 g
These values are approximate and may vary based on ingredients and preparation.